Ingredients:

  • 4 salmon fillets (about 6 oz each), skin on preferred
  • 1 Tbsp olive oil (or neutral oil)
  • Salt and freshly ground black pepper, to taste
  • 4 Tbsp (56g) unsalted butter, melted
  • 3 Tbsp (45g) white miso paste (Shiro Miso)
  • 4 cloves fresh garlic, minced
  • 2 Tbsp (25g) light brown sugar, packed
  • 1 Tbsp (15 ml) low-sodium soy sauce
  • 1 tsp (5 ml) unseasoned rice vinegar
  • 1 tsp toasted sesame seeds (optional garnish)
  • 2 Tbsp thinly sliced spring onions (optional garnish)
  • Small handful fresh coriander/cilantro (optional garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a sturdy baking sheet with parchment paper for easy clean-up.
  2. Melt the butter gently in a small saucepan over low heat, or briefly in the microwave.
  3. In a bowl, whisk the melted butter, miso paste, minced garlic, brown sugar, soy sauce, and rice vinegar until completely smooth and emulsified. This forms the Miso Garlic Butter Glaze.
  4. Pat the salmon fillets completely dry with kitchen paper. Brush the skin side (or bottom side) with 1 Tbsp of neutral oil. Season the fish lightly with salt and pepper.
  5. Place the salmon fillets skin-side down on the prepared baking sheet. Generously brush the top and sides of each fillet with half (about 4 Tbsp) of the Miso Garlic Butter Glaze. Reserve the remaining glaze for basting.
  6. Place the sheet pan in the preheated oven. Bake for 8 minutes.
  7. Remove the tray from the oven. Brush the remaining glaze evenly over the fillets.
  8. Return the salmon to the oven and continue baking for another 4–7 minutes, or until the internal temperature reaches 145°F (63°C) at the thickest part.
  9. Optional: For a sticky, golden crust, switch the oven to the broiler/grill setting on high for the last 60–90 seconds, watching very carefully to prevent scorching the sugar.
  10. Remove the salmon from the oven and allow it to rest on the tray for 5 minutes before serving.
  11. Serve the Miso Garlic Butter Salmon fillets sprinkled generously with toasted sesame seeds and fresh spring onions or coriander.